Salmon appetizer with cream cheese

Name: Salmon appetizer with cream cheese - Safta M.
Ingredients: Arugula salad with smoked salmon fillet (200 g); a container of herb cream cheese; 2 tablespoons of white vinegar; 3 tablespoons of olive oil; pepper; salt

Over - Salmon appetizer with cream cheese by Safta M. - Recipia

Salmon and Cream Cheese Appetizer The first time I made this appetizer was on a busy morning, before a meal with friends. It doesn't require many ingredients or utensils and doesn't involve any cooking. Basically, everything happens on the kitchen counter and in the fridge. It's the kind of recipe I prepare without stress, especially when I want something quick that looks good when served. Quick Info Total time: 10 minutes, plus 3-8 hours in the fridge (or until serving) Preparation time: 10 minutes Cooking time: none needed Servings: 4 Difficulty: easy Recipe type: appetizer, suitable for festive meals or brunch Ingredients salad leaves arugula 200 g smoked salmon fillet a tub of herb cream cheese (or plain cream cheese flavored with dill, thyme, salt, and pepper) 2 tablespoons white balsamic vinegar 3 tablespoons olive oil salt pepper Preparation Method 1. Lay a sheet of plastic wrap on the kitchen counter. Arrange the slices of smoked salmon side by side, slightly overlapping, to form a compact sheet. 2. Spread the herb cream cheese evenly over the salmon layer. If using plain cream cheese, mix it beforehand with fresh or dried herbs (dill or thyme), salt, and pepper to taste. 3. Using the plastic wrap, tightly roll the salmon into a log. Squeeze the edges of the wrap well to keep it compact. 4. Place the log in the fridge for a few hours. The easiest way is to make it in the morning and leave it until the evening. If you want to keep it longer, you can freeze it, but you’ll need to take it out of the freezer at least an hour before serving so it can be sliced easily. 5. Before serving, prepare a platter or several plates. Place washed and dried salad leaves and arugula on each. 6. Make a dressing with the white balsamic vinegar and olive oil: put them in a small bowl, add salt and pepper, and whisk vigorously with a fork until it emulsifies. 7. Drizzle the dressing over the salad. 8. Remove the salmon log from the wrap and slice it into pieces about 2 cm thick. Place them directly over the salad while they are still cold and firm. Why I make this recipe often It’s quick to prepare, looks good without requiring effort, and can stay in the fridge for hours without losing its flavor. It’s handy when you need something that can be arranged quickly on a platter before a meal. The creamy texture, smoked salmon, and fresh salad combine simply without complicating things. Tips and Variations Tips Use herb cream cheese for time-saving. If the wrap isn’t holding well, twist the edges like candy and secure with a food-safe elastic. The log needs to be cold for easy slicing; otherwise, the cream may spread or the salmon may tear. Substitutions You can use another type of cream cheese, but it’s important that it’s firm enough. White balsamic vinegar can be substituted with lemon juice for a different taste, but the original recipe uses white balsamic. Any tender green salad works instead of arugula. Variations You can add a bit of lemon zest to the cream cheese for a fresher note. Freshly cracked pepper can be sprinkled over the salmon slices before rolling if you prefer a stronger flavor. The herb mix in the cream can be customized based on what you have in the fridge or garden. Serving Ideas Appetizer for festive meals or brunch. On platters, as a starter for a fish meal. As part of a cold buffet. Frequently Asked Questions Can I make the log a day in advance? Yes, the log keeps well in the fridge overnight. Slice it just before serving, not too long in advance, to avoid drying out the edges. What if the salmon doesn’t roll nicely? If the salmon tears, don’t force the roll. You can cover small tears with an extra slice. The important thing is for the wrap to keep everything tight. Can I use cream cheese without herbs? Yes, but it’s recommended to mix it with dried or fresh herbs, salt, and pepper to avoid it being too bland. What type of salmon should I use? Thinly sliced smoked salmon, not thick fillets. The slices stick better and are easier to roll. Can I use iceberg lettuce or another salad? Yes, any green salad that isn’t bitter or very tough can be used as a base. Nutritional Values Estimate for one serving (1/4 of the recipe): approximately 250 kcal Protein: 13-15 g Fat: 18-20 g Carbohydrates: 3-5 g Values vary depending on the cheese used and the type of salmon. The appetizer is rich in protein and healthy fats, with low carbohydrates. Storage and Reheating The salmon and cheese log can be stored in the fridge, wrapped in plastic wrap, for up to 24 hours. After slicing, serve within a few hours to avoid drying out. It is not a dish that is reheated. If it has been frozen, let it sit at room temperature for about an hour before slicing and serving.

Salmon appetizer with cream cheese

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